Perfect Pot Roast

631 Ratings
Recipe courtesy ofRee Drummond

Total: 4 hr 30 min Prep: 15 min Cook: 4 hr 15 min

Yield: 6 servings

Level: Easy



  • Salt and freshly ground black pepper
  • One 3- to 5-pound chuck roast 
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 1 cup red wine, optional
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme


  • Preheat the oven to 275 degrees F. 

  • Generously salt and pepper the chuck roast. 

  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 

  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 

  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 

  • Add in the onions and the carrots, along with the fresh herbs. 

  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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631 Ratings

An appropriate name for this recipe.  Make sure to cook roast AS LONG AS NEEDED to be "fall-apart tender".  I checked on the roast after cooking for about three hours and it seemed tough to me (disappointed) but I followed my gut and left it in the oven for longer.  When I checked it again--it was falling apart.  So glad I was patient.<br /> See All Reviews Post Review

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